Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network

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Ina’s creamy, flavorful chowder is loaded with fresh clams!

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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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East Hampton Clam Chowder
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Cook: 45 min
Yield: 6 to 8 servings


12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)


Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

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Ina Garten’s East Hampton Clam Chowder | Barefoot Contessa | Food Network


jose manglona says:

Always delicious meal you have prepared.

John Gallagher says:

Needs some pork to be authentic.

Lucy Colson says:

Glad she calls it Hampton chowder because my Mom who was from Maine and New Brunswick wouldn't have served that nasty glop to anyone. Real old fashioned chowder (clam, lobster, fish or seafood) is never thickened and should have more seafood than veggies. Ina usually has inspiring recipes but this is a hard pass.

kecosta11 says:

It’s right that she called it soup numerous times because that is not chowder. No real chowder has a roux.

Stephen Smith says:

Everybody loves eating idas clam.

Xb Nayshun says:

That looks legitimately delicious

Deanne Williams says:

Tyrone Williams the Barefoot Cotnssa Happy Birthday 🙂🦄🦄💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜🍪🍪🍪🍪🍪🍪💜💜💜💜💜💜💜💜🍪🍪🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂

Deanne Williams says:

Tyrone Williams the Barefoot Cotnssa Happy Birthday 🙂🦄🦄💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜🍪🍪🍪🍪🍪🍪🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂

stndrds79 says:

This is a very fattening chowder

stndrds79 says:

It’s annoying that she has to measure everything even salt and black pepper that’s ridiculous

stndrds79 says:

A little bit of butter?? 8 tablespoons omg

John Bowden says:

Home cooked anything is almost always best in class!!

Ramiro says:

Best clam chowder I've ever had. God bless you and your cooking. 👍🏼

MustardSeedish says:

Every single recipe is a hit. Ina is my favorite.

Yoav Elizur says:

I want her life 😭

Lady Goldi says:

For me little to thick but otherwise its great recipe

Deanne Williams says:

Tyrone Williams Breakfoot Cotnssa Happy Birthday 😃🦄🦄💜💜💜💙💙💙💙💙🎂🎂🎂🎂💙🎂💙💙💙💙💙💙💙💙💙💙💙❤❤❤❤💜💜💜💙🎂🎂🎂🎂🎂🎂

Oh My says:

Goodness, raw clams are just plane nasty looking!

boogiebabe67 says:

Wonderful recipe. However, I live in Arizona. I can get fresh clams if I want to spend about a bazillion dollars. But fresh clam juice? Not to be found. I had to use bottled clam juice.

noah 5493 says:

I just love the way she cooks and the way she puts the ingredients in it just makes everything look delicious

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